Chicken in sour cream with curry (Steba DD1)

Category: Meat dishes
Chicken in sour cream with curry (Steba DD1)

Ingredients

Chicken thighs about 1.5kg
Sour cream 25% 500g
Bulb onions 2 pieces
Carrot 2 pieces
Champignon 300g
Curry 1 tsp
Garlic 3 cloves
Salt, black pepper taste
Ghee for frying

Cooking method

  • In stainless steel, fry pieces of chicken (splashed, infection, more than usual) until golden brown.
  • Fry chopped onions and carrots in a Teflon bowl, add mushrooms, cut into slices, fry a little. Add sour cream, curry, salt, pepper, garlic, warm a little, about 3 minutes, boil quickly, we have reactive roasting! Put the fried chicken in the sauce, mix. Meat mode, 15 minutes, pressure 0.7. At the end of the program, I did not release the pressure, I waited until it fell by itself. Everything was prepared wonderfully, no more, no less is needed.

The dish is designed for

A lot

Time for preparing:

1 hour

Cooking program:

Roasting, Meat

Note

What if you add tomato paste instead of curry? It will be very tasty too!

Robin bobin
With curry and sour cream - delicious food. Thanks for the proven proportions for the pressure cooker, I will definitely do it.
taty327
Lena, for me the sauce is not enough, if you also like to have more gravy, increase the amount of sour cream or dilute it with cream (I like fat and calories). Yes, and you can put more curry, this was a trial chicken
Robin bobin
Sveta, thanks for the recipe, she repeated. Only I was greedy - I also stuffed steamed potatoes into the same cup, so that two dishes at once.
Chicken in sour cream with curry (Steba DD1)

And now together with the chicken
Chicken in sour cream with curry (Steba DD1)

The potato turned out to be strange. To be honest, I've never steamed before. But along with the chicken sauce - delicious.
And yet - the sour cream still curled up a little, went into flakes, but it can, because I diluted it with cream.
Larssevsk
Quote: Robin Bobin


The potato turned out to be strange. To be honest, I've never steamed before. But along with the chicken sauce - delicious.
And yet - the sour cream still curled up a little, went into flakes, but it can, because I diluted it with cream.

I always cook potatoes like that. Sprinkle it with dill and salt on top, sprinkle it with vegetable oil a little and cook together with the "bottom" dish.
Lena, what's strange about her? In my opinion, it turned out very pretty
Robin bobin
Larssevsk, hello Yes, actually, good potatoes. The consistency itself is a bit unusual - not crumbly, but rather like a viscous one, a little dry. But with chicken gravy - just fine. And the technology is, of course, super convenient. Now I will do that. there is a plan now to make so porridge for a side dish.
taty327
Lenochka, beauty !!!
Glad the recipe came in handy

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